Tunisian couscous and Moroccan almond stew, Palestinian chicken and Sudanese fish salad, shrimps Bahrain-style and Algerian croissants, here are over 300 recipes from 15 countries of the Middle East and North Africa brought together in one collection of Arab cuisine. All the traditional recipes are here: molokhia and lentil soup, fatooush and fool mudammas, alongside a wealth of recipes, all tested and adapted for the Western kitchen. From everyday basics to feasts for special occasions, this collection aims to have something to suit every taste, including a wide range of vegetarian dishes. Most recipes incorporate familiar ingredients in unusual ways, but for more exotic items there is a glossary and source list supplied. So if you are intrigued to know how to create "Iraqi pomegranate" and "almond delight", or to brew a pot of ginger coffee in the Yemeni style, this book should be of interest.
- ISBN10 156656414X
- ISBN13 9781566564144
- Publish Date 1 September 2001 (first published 31 December 1997)
- Publish Status Unknown
- Publish Country US
- Publisher Interlink Publishing Group, Inc
- Imprint Interlink Books
- Edition Revised & Updated ed.
- Format Paperback
- Pages 253
- Language English